Pan Seared Crab Cakes

Sometimes I find myself craving something for days at a time, and ever since I got back from my business trip in California I have been wanting crab cakes. I had the best crab cakes in the history of crab cakes in San Diego. I tried to recreate them, so here is the recipe I came up with! Enjoy!


  • 1 16oz can of Crab meat
  • 1/3 cup of Dijon Mustard
  • 1/3 cup of mayo ( I used the brand Just Mayo)
  • salt and pepper to taste
  • tablespoon of Worcestershire
  • 1/2 a teaspoon of garlic powder
  • about 5 sprigs of chives diced
  • handful of diced parsley
  • teaspoon of whole grain mustard
  • Juice of one lemon
  • 1 egg
  • 1/4 cup of panko bread crumbs

Mix all of this in a bowl and form into patties, this made about 4 large patties and I used a little handful to top a piece of my salmon with. Then heat your skilled to medium heat and drizzle a little olive oil. Cook each crab cake until golden brown on each side about 5 minutes each. Serve with your favorite aioli or remoulade!